Rabbit Curry Recipe - Indian Rabbit Curry | Hank Shaw (2024)

FAQs

Why do you soak rabbit before cooking? ›

A Brine Keeps the Rabbit Moist

And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn't dry out.

Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes. An instant-read thermometer inserted into the meat nearest the bone should read at least 160 degrees F (72 degrees C).

Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.

Soak rabbits in a resealable bag with buttermilk for 8 hours or overnight. Set a deep fryer to 350 degrees. Prepare stations for breading the meat, frying the meat, and cooling the meat.

Marinating the rabbit in buttermilk for two to eight hours helps to tenderize the meat and add flavor and moisture to the finished product. Start the recipe with a buttermilk soak. The enzymes and acids in buttermilk help to both tenderize and add flavor and moisture to the lean rabbit meat.

For safety, the United States Department of Agriculture recommends cooking rabbit to an internal temperature of at least 160 °F (71 °C). The use of a food thermometer is recommended.

Cooking rabbit is similar to chicken, fry on a moderate heat for 20 minutes or so until the internal temperature reaches 71°C. Ideally, only quick-cook the lean, tender cuts of rabbit, such as the saddle or the loin - the other cuts are much more suited to pot roasting or braising.

Rabbit is easy to over-cook, because it tends to cook more quickly than other types of meat and poultry. Your mileage may very, but cooking at a low temperature will make your life easier by preventing your rabbit from becoming tough — you won't have to babysit it as much as high-temperature cooking.

It's the ringer that makes so many Indian dishes exceptional. It's a flavor that you can't pinpoint in a dish or even fully explain but that lingers on your taste buds long after all the other spices. Once you start cooking with asafoetida, every Indian dish you eat without it will taste like it's missing something.

What thickens Indian curry? ›

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Marinating the rabbit for 2 hours is actually ideal since the marinade will have more time to permeate and flavor the meat. Preheat the oven to 425º. Prepare an ovenproof frying pan by adding the butter to it and warming it over medium-high heat.

The meat is slightly darker and has more flavor, but can also be slightly tougher,” says Christopher Eley, who explains that the best way to prepare a wild rabbit is to soak it in either a saltwater solution or buttermilk. Saltwater will draw out any remaining blood and start to tenderize it.

Rabbit meat is a nutrient-rich and affordable food with a lower environmental impact than red meat from cattle or sheep. Rabbit meat is considered healthy, as it is lower in fat, cholesterol and sodium than other types of meat, and rich in protein.

Let them soak for 8-24 hours.

In order to tenderize the meat, we are going to marinate the rabbit overnight. For the deep fried rabbit, I prepared a buttermilk base with some rosemary and thyme. The recipe below will give you the exact ingredients. Make sure it soaks for a minimum of 12 hours, but 24 is better.

Damp Bunnies Can Become Ill

Wet fur can cause hypothermia quickly, especially if you use cold water. In addition, if water gets into your rabbit's nose or ears, it can cause an ear infection, which can be both painful and serious. Flushing the ears can also cause irritated skin and lead to a bacterial infection.